Pot Cheese - Twarozek - Recipe #79

Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is a bit crumbly but with a creamy texture.


  • 6 cups of whole milk
  • 2 cups of sour cream
  • 1/2 teaspoon of salt


  1. Combine the milk and sour cream in a heavy bottomed saucepan set over medium-high heat.  Cook stirring occasionally to prevent scorching.  The milk will begin separating into curds.  
  2. Add the salt and continue stirring for 30 seconds longer. When the curds are separated, turn off the heat.
  3. Cover  the pot and let it set for two hours.
  4. Using a slotted spoon, gently transfer the curds from the pan to a large colander lined with cheesecloth.
  5. Bring up the edges of the cheesecloth and fasten or tie them together.  Set the colander over a bowl and let the whey drain off for 30 minutes.
  6. You can adjust this time to get the cheese to your desired consistency.  Drain longer for a firmer cheese and less for a looser cheese.
  7. Transfer to a clean container and use immediately or place in the refrigerator.
  8. It will stay good in the refrigerator for up to four days.